Ingredients

• 6 ripe (chewing) mangoes
• Salt to taste
• 1 tbsp. Jaggery, or to taste

Roast, each separately & grind to a paste

• 12 red chillies (or to taste)
• 2 tbsp. coriander seeds
• 1 tsp. cumin seeds
• ½ tsp. methi seeds
• ¼ coconut
• ½ tsp. turmeric powder
• 6 flakes garlic
• ½” ginger (do not roast)
• Small lemon sized ball tamarind

Tempering

• 1 medium onion, chopped
• 1 tsp. mustard seeds
• Few curry leaves
• 1 tbsp.oil

Method

1. Wash the mangoes and peel carefully.
2. Put them in a pan with 3 to 4 cups water (or as may be required for the gravy), the masala paste and salt and mix well.
3. Cook till the mangoes are tender. Add jaggery.
4. Heat oil in a small pan and add the mustard seeds and curry leaves and when the mustard seed start spluttering, add the chopped onion and fry till light brown.
5. Pour onto the curry.
6. Stir and remove from fire.